Chocolate Cake with Peanut Butter Frosting


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If you're a chocolate fan, a peanut butter fan, or both, you owe it to yourself to try this cake!

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Chicago, IL


  • Cake:
  • 3 C. plain flour
  • 2 C. sugar
  • 1/2 C. cocoa
  • 2 tsp. soda
  • 1 tsp. salt
  • 1 C. Mazola oil
  • 2 C. water
  • 2 tsp. vanilla
  • Peanut Butter Frosting:
  • 2 C. sifted powdered sugar
  • 3/4 C. crunchy peanut butter
  • 6 Tbs. milk
  • 3 Tbs. butter

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Sift together flour, sugar, cocoa, soda and salt. Put in mixing bowl; make a well in center of dry ingredients. Add oil, water and vanilla. Beat with electric mixer at medium speed for 1 minute, just until blended. Pour batter into 13 x 9 x 2-inch baking pan, greased and floured. (Or can be baked in greased and floured muffin tins, filled 1/2 full.) Bake cake for 20 to 25 minutes (Cupcakes, 15 to 18 minutes) at 350 degrees or until tester comes out clean.


Combine sifted powdered sugar, peanut butter, butter and milk in mixing bowl. Beat with electric mixer at medium speed until creamy.

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